Ingredients
1 RawSpiceBar’s Saffron Threads (plus 1/2 tbsp sugar + 1 tbsp hot water)
2 cups all-purpose flour
2 teaspoon baking powder
4 tablespoons butter
1/2 teaspoon salt
1 1/2 cups sugar
3 eggs
3/4 cup low-fat milk
1/2 cup olive oil
2 teaspoon vanilla extract
Preparation
Preheat oven to 350F. Butter and flour a 9-inch round cake pan.
Grind RawSpiceBar’s Saffron Threads and ½ tbsp sugar together until saffron is ground. Add 1 tbsp hot water and let sit 5 minutes.
Whisk together flour, baking powder and salt in a medium bowl and set aside.
Beat together butter and sugar in a large bowl. Add eggs and beat until light and fluffy. Beat in the milk, oil, vanilla, and saffron liquid.
Use a wooden spoon to stir the dry ingredients into the wet half at a time. Be careful not to over-mix.
Pour batter into the prepared pan and bake until about 25 minutes. Top with sesame seeds and let cook another 10-15 minutes, until golden or toothpick inserted inside comes out clean or with just a couple crumbs. Let cool on a wire rack.
Top with fresh whipped cream and fresh pomegranates, if desired.
Serve and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!
